For Pesarattu- Soak the lentil for 6 hours. Should not be soaked more than that. Drain and add to the blender. Add ginger, green chillies and cumin seeds. Add 1 cup water and make a thick yet runny consistency
Add rice flour and stir and set aside for 15 mins. Add salt and mix for 30 secs
In a dosa pan heat and add oil, dry off and sprinkle water. If it absorbs then the pan is ready to make the dosa. Add the dosa batter in the centre with a ladle. Spread and add ghee on the sides.
Fry for 2 mins and you don’t need to flip side if it’s thin on the sides. Fold half and set aside. Complete the batches
For Thokku - cut the tomatoes and set aside.
In a pan heat oil and add cumin seeds, rai, when it crackles add Urad Dal, asafoetida. Then curry leaves and whole red chilli. Stir.
Add chopped tomatoes and stir. Half cover on low flame to make the tomatoes mushy.
Add fenugreek powder, jaggery and stir well. Add salt and mix well. Cover to cook but keep stirring in between until the Thokku is of thick consistency.
Set aside.
Plate and enjoy
